• Preheat oven to 350 degrees. Line a 8x4 loaf pan with parchment paper.
• Combine the gluten free flour, cornstarch, baking powder and salt in a small bowl. Whisk until well combined and set aside.
  1 ¾ Cups (259 g) Gluten Free 1-to-1 Flour Blend, 2 Tablespoons (16 g) Cornstarch, 1 teaspoon Baking Powder, ½ teaspoon Salt
• Add the butter and sugar to the bowl of an electric mixer. Beat on medium speed for 5 full minutes. The mixture should be light and fluffy like frosting. Scrape down the bowl.
  1 Cup (226 g) Vegan Butter, 1 ⅓ Cup (266 g) Sugar
• Add the vanilla and almond extract and mix for 30 seconds more.
  2 teaspoons Vanilla, ¼ teaspoon Almond Extract
• Add the eggs, one at a time, mixing for 60 seconds between each addition. Scrape down the bowl.
  4 Eggs
• Turn the mixer to the lowest speed. Add half of the dry ingredients followed by half of the milk. Repeat with the remaining ingredients, mixing until the dry ingredients are just incorporated.
  ⅓ Cup (80 ml) Non Dairy Milk
• Spread the cake batter into your prepared pan and smooth out the top. Let the cake rest in the pan for 10 minutes before baking.
• Bake in the preheated oven for 65-70 minutes or until a toothpick comes out with just a few moist crumbs. Do not overbake or it will be dry.
• Remove the cake from the oven and cool in the pan for 15 minutes. Then remove the cake from the pan and cool completely on a cooling rack.

For the vanilla glaze:

• Once the cake has cooled, combine all of the glaze ingredients in a small bowl. Mix well until smooth. Pour the glaze over the cake and allow it to dry before slicing.
  1 Cup (120 g) Powdered Sugar, 3 Tablespoons (45 ml) Non Dairy Milk, ½ teaspoon Vanilla